Smoked pepper weight vs Fresh pepper weight ?

[PtMD989]

When figuring out salt requirements for a fermented chipotle type sauce, would it be better to use the weight of the peppers that I’m smoking ,before smoking or the weight post smoked? I figured using 4% salt.


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[Masher]

I would guess always the weight of the product at time of jarring.  Will have to see what others have to say.
 

 

[BigB]

at time of jarring, the salt is based on the weight of water which is basically what the pepper weighs. when you smoke it, you're losing water 

 

[jhc]

If you are to be consistent, you need to weigh the peppers at the time of jarring and everything else including the water that will be your brine and base the salt off of that. The weight of the peppers pre-smoking is irrelevant.

 

[PtMD989]

Jarring weight? Does that mean the weight of all the ingredients plus the weight of the water that is going into the fermenter jar?


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[emanphoto]

Once all this has been smoked, then I weigh it.  I go by that weight w/o the weight of the water used for dissolving the salt.  
 
I have used this recipe for the water/salt/chili ratio to get 3% with great success and no starter needed
https://honest-food.net/fermented-hot-sauce-recipe/